Name: Herbed Mashed Potatoes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: Kosher salt; 1 1/2 bunches fresh chives; 2 cups fresh parsley (leaves and tender stems; from 1 bunch); 6 tablespoons extra-virgin olive oil; 3 pounds russet potatoes, peeled and cut into chunks; 6 tablespoons unsalted butter, cut into cubes and at room temperature, plus more for serving; 1 cup milk, warmed; Freshly ground pepper

Level: Intermediate

Total: 45 min
Active: 40 min

Yield: 6 to 8 servings

Ingredients

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Kosher salt

1 1/2 bunches fresh chives

2 cups fresh parsley (leaves and tender stems; from 1 bunch)

6 tablespoons extra-virgin olive oil

3 pounds russet potatoes, peeled and cut into chunks

6 tablespoons unsalted butter, cut into cubes and at room temperature, plus more for serving

1 cup milk, warmed

Freshly ground pepper

Directions

Bring a medium saucepan of salted water to a boil and fill a medium bowl with ice water. Finely chop 2 tablespoons chives and refrigerate until ready to serve. Add the remaining chives and parsley to the boiling water and cook until bright green, 15 to 20 seconds. Drain and immediately plunge into the ice water to stop the cooking. Once cool, remove the herbs and blot dry, then roughly chop.
Transfer the herbs to a high-speed blender along with 1 ice cube and the olive oil. Blend on high speed until smooth, stopping to scrape the sides as needed, about 1 minute. Scrape the herb puree into a small bowl and refrigerate until ready to use.
Put the potatoes in a large wide pot and cover with water by 1 inch; season generously with salt. Bring to a boil, then reduce to a steady simmer and cook until tender, 12 to 15 minutes. Reserve 1/2 cup of the cooking water, then drain the potatoes, reserving the pot.
Pass the potatoes through a ricer or food mill back into the pot. Set the pot over low heat and fold in the butter, alternating with the milk, until incorporated and smooth. If the potatoes seem too tight, add some of the reserved cooking water, a few tablespoons at a time; season with salt and pepper. Transfer the potatoes to a serving bowl and drizzle with the herb puree. Swirl in the puree with a rubber spatula. Top with butter and sprinkle with the reserved chives.